Vegan Crispy Tofu Ciabatta BOSHTV

Crispy Tofu Ciabatta

  • Super simple
  • 0:25 m
  • 12 ingredients

Summer sandwiches don't come much better than this juicy bad boy. This Asian-inspired ciabatta consists of wonderfully crispy tofu in a gently-spiced glaze, all covered with lashings of beetroot kimchi. It's punchy, crunchy, and tastes amazing. If you love a Bánh mì, then this will be right up your street.

Serves: 2

Ingredients

For the tofu

  • 280g extra firm tofu
  • 4 tbsp cornflour
  • 1 tbsp sesame oil
  • 4 tbsp maple syrup
  • 2 tbsp rose harissa paste
  • the juice of one lime
  • vegetable oil
  • salt and pepper to taste

For the sandwich

  • plant-based butter
  • Sriracha
  • jar of beetroot kimchi
  • 30g coriander leaves
  • 2 chunky loaves ciabatta

Before you start

Frying pan | Small mixing bowl

Step 1

Prepare the tofu

  • Drain and rip the tofu into long chunks and add to the mixing bowl.
  • Add the cornflour with a good pinch of salt and pepper.
  • Toss together until the tofu is completely coated.

Ingredients

  • 280g extra firm tofu
  • 4 tbsp cornflour
  • salt and pepper to taste

Step 2

Cook the tofu

  • Heat the frying pan to a medium heat with enough vegetable oil to cover the whole base of the pan.
  • Once hot, add the coated tofu chunks and cook for 8-10 minutes, turning regularly with tongs until golden and really crispy.
  • Once done, transfer the tofu pieces to kitchen paper and set aside to drain.

Ingredients

  • vegetable oil

Step 3

Make the sauce

  • In a small bowl, mix together the sesame oil, maple syrup, harissa paste and lime juice and stir to combine.
  • Cook over a medium heat for 2 minutes until slightly thickened but still saucy.
  • Once cooked, mix the tofu through the sauce.

Ingredients

  • 1 tbsp sesame oil
  • 4 tbsp maple syrup
  • 2 tbsp rose harissa paste
  • the juice of one lime
  • 2 chunky loaves ciabatta

Step 4

Toast the bread

  • Place a large frying pan over a medium heat and add the plant-based butter.
  • Slice the bread loaves in half.
  • Once the butter has melted, add the bread (cut side down) and cook until golden brown.
  • Pushing each down to make them a bit thinner.

Ingredients

  • plant-based butter

Step 5

Assemble the sandwiches

  • Add a good dollop of the sriracha onto the base of each toasted bread slice.
  • Use a spoon to even out.
  • Add a good dollop of the kimchi on top of each.
  • Top with a big stack of the crispy tofu before topping with coriander.
  • Finally, top with the final slice of bread, squeeze down and serve.

Ingredients

  • Sriracha
  • jar of beetroot kimchi
  • 30g coriander leaves